At present, yoghurt sold on the market is fermented by lactic acid, and also formulated yoghurt is not fermented by lactic acid. In this case, the product of formulated yoghurt is added to kiwi fruit jam. Its processing technology is as follows:

1. Processing of kiwi jam: kiwifruit is picked and rinsed, drained, peeled (available on the production of lye to peel), beaten into a pulper, heated and concentrated in a stainless steel pot, adding raw material weight 1 : 1 or 0.5 sugar, and adding 0.6% sodium alginate thickener, 0.05% potassium sorbate, heating to solids to 45% to stop heating. Put into 5 to 10 kg large plastic bottles for use.

2. Preparation of formulated yoghurt: Use 1 part of milk powder to add 10 parts of water (water should be strictly filtered and sterilized), continue to mix evenly, add additive 0.2% sodium alginate, and add kiwi fruit jam with the same weight as milk powder, 4 ～5% white granulated sugar, 0.5% citric acid, 0.05% potassium sorbate, and mixed uniformly by a stirrer.

3. High-pressure homogenization: The mixture liquid passes through a high-pressure homogenizing pump. The purpose is to make the material liquid break down even more finely and uniformly under 170 atmospheres per square centimeter to avoid serious precipitation.

4. Warm-up: Kiwi yogurt is heated to 80-90 degrees Celsius through a plate heat exchanger.

5. Bottling or canning: Polypropylene plastic bottles can be used for 100 to 150 ml capacity for bottling, capping and sealing.

6. Sterilization: Heat in water at 95 degrees Celsius for 10 minutes.

7. Cool. Finished products: sweet and sour flavor, kiwifruit milk flavor, with a certain nutritional value.

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